As a Texas girl living in Montana, I think many reviewers missed the point of what pulled pork is supposed to be. The meat is intended to have sauce added when placed on the bun. You want the smokey flavor of the pork (not all the spices). When you smoke a pork butt (or in this case, cooking it in the crock pot)the purpose is to get the pork very tender. You dress the pulled pork after its done with sauce, Jalapeños, onions, swiss cheese, etc. This recipe is perfect for what it is intended to do--make the pork tender!

This recipe was an unbelievable hit at my daughter's graduation party. I did a trial batch with Sweet Babys Rays, and my hubby and I were not impressed. They were sampling "Cattlemen's" BBQ sauce at Sam's and we instantly knew that it was the sauce that would make my main course a huge hit. By the third batch I didn't bother browning the pork, onions, or garlic. Just throw it all in the crockpot and cook on high for 6 hours. The meat was so tender all I had to do was press it with a fork and it fell apart. I did not use the juices in the crockpot after the meat was cooked - it sounds like some did. I stirred the pork in Cattleman's and bagged it in ziploc freezer bags and froze for the big day. I let them set out overnight to defrost. I saved a quart of the juices in the fridge just in case I needed them to revive the pork, but it was not necessary at all so I discarded it. ABSOULTELY WONDERFUL!

This was really good (granted I adjusted it to suit my own preferences)- the meat came out very tender. The meat probably isn't flavorful enough to stand on its own and so should be made into sandwiches or add barbeque sauce (eta - smokey mesquite bbq sauce will probably be your best bet with this recipe). I made a couple adjustments for this - I used olive oil instead of butter for browning the meat and cooking the vegetables - a little healthier. I used less liquid smoke and added about 2 tablespoons of worcestershire sauce to the slow cooker. I also added a couple sprigs of fresh thyme and one sprig rosemary to the slow cooker and removed it after cooking. I also used 1 can chicken broth and 2 cups water for the liquid in the slow cooker to give it a little more flavor. For cooking time, I kept this in the slow cooker on high for about 2 hours and then lowered the heat for the remaining time and everything turned out really well. I used this for pulled pork sandwiches (on a kaiser roll, with a little apple cider vinegar, some texas pete hot sauce, and topped with restaurant-style cole slaw made from the recipe on this site). The sandwiches turned out really well!! As good as any I've had in the restaurants in the south. I'm not sure that I'd make this to eat without the coleslaw and hot sauce to add flavor or some sort of BBQ sauce, but it was the perfect recipe for the sandwiches.

I really think this is a 5 star recipe. I had to change it a little bit, but only because I could not find a boneless pork roast at my grocer. So I followed the recipe except that my meat was not cut up, I cooked it all on the bone. I used quite a bit more liquid smoke, also. My meat was so tender that it literally fell off of the bone and shredded by itself. lol It was pretty flavorful, but I added additional cajun seasoning and garlic to the meat after I shredded it. I served Jack Daniels BBQ sauce on the side. Great comfort food! Thanks for this recipe!!!

Delicous! Cooked 8 hours on low, then added 1 bottle of gourmet BBQ sauce to cook another 2 hours. Everyone agreed as good as any BBQ restaurant! Served with Waldorf salad- perfect side with sweet, creamy, and crisp taste.

It needed more flavor so I added more liquid smoke, some honey & bbq sauce. It also needs to simmer longer for a better flavor

I wouldn't dare ruin this with barbeque sauce, but I did feel the liquid needed more flavoring. Instead of the water, I used beer and chicken broth. I also threw in some pepperoncini peppers with it's juice. My guests couldn't get enough at our dance recital party. Thanks!

Excellent! Very easy and delicious. Highly recommend as a party entree if having a buffet. We mixed in a bit of bbq sauce after we pulled it, then added to taste on the bun. Teenagers loved it!

Excellent recipe! Tastes as if I smoked it on a smoker all day! This dish is becoming a regular in my house. Thanks!

Cooking the pork this way kept it very moist and juicy, with a hint of smoke-y salt flavor. You definitely need to put BBQ sauce on your sandwich, though.